This super delicious, moist, and tender pumpkin coffee cake is full of all of autumn’s classic flavors, and just so easy to make! Perfect with a cup of coffee for a cozy fall breakfast, and undetectably vegan, eggless, dairy free, and refined sugar free!

vegan pumpkin coffee cake

Why you need to try this secretly vegan pumpkin coffee cake

If you’re a lover of all bakery treats and fixings that go along side a cup of coffee, then you’re going to be OBSESSED with this perfect pumpkin coffee cake. It’s the definition of fall in a bite: warm cinnamon and fall spices, fresh pumpkin puree, and notes of caramel flavor fill this easy twist on the classic coffee cake.

And guess what? This pumpkin coffee cake is naturally vegan, eggless, and dairy free! No need for any additional egg substitutes: the pumpkin puree acts as both the “egg” and the moisture carrier for this simple vegan pumpkin recipe!

And trust me, absolutely NO ONE will be able to detect that this is indeed a vegan pumpkin coffee cake. We’re just minimizing the ingredients yet maximizing the flavor with a super moist, tender, and fluffy texture for the ultimate breakfast treat, snack or dessert!

sliced pumpkin coffee cake


We’ll need to make both the actual cake batter and the streusel topping. But don’t worry- both the streusel and batter are made from very similar ingredients.

For this vegan coffee cake, you’ll need:

  • Flour: you can use gluten free 1:1 baking flour or all purpose flour here.
  • Coconut sugar: you can also swap in granulated sugar if you don’t need this coffee cake to be refined sugar free. However, if you are truly vegan, please make sure you use vegan-certified organic granulated sugar, as non-organic brands tend to use bone char.
  • Vegan butter: I recommend using Flora Plant Butter.
  • Pumpkin spice blend
  • Pumpkin puree: the pumpkin puree here plays a double role as also substituting in for eggs in traditional baking! No need for any additional binder here!
  • Vegan buttermilk: this is a simple mixture of dairy free milk and vinegar (apple cider vinegar in recommended) that adds fluffiness to the pumpkin coffee cake.
  • Leavening agents: this is your baking soda and baking powder.

The streusel topping will consist of just flour, sugar, pumpkin spice blend and vegan butter.

pumpkin coffee cake ingredients

How to make pumpkin coffee cake (overview)

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

You’re just going to love how simple and quick this pumpkin coffee cake is to make. The perfect treat to make right before a weekend brunch or as an easy and cozy fall morning breakfast.

You’ll first want to prepare the pan and get the oven preheated. Then we’ll start by making the streusel first, followed by the coffee cake batter. The reason being is that once the wet ingredients interact with the baking soda and baking powder, the chemical reaction starts.

This means we need to get the batter into the oven as soon as possible! Making the streusel topping first will make sure we minimize the time the batter spends outside of the oven.

Here’s how to make this easy pumpkin coffee cake recipe:

  1. First make the streusel topping.

    This is just combining the flour, coconut sugar, and pumpkin spice blend. Then whisk in the melted vegan butter, and set aside. We’ll use this one the batter is ready.

  2. Next, we’ll make the vegan pumpkin batter.

    First, whisk together the dry ingredients. Then whisk together the wet ingredients in a separate bowl. Add in the dry ingredients, and use a rubber spatula to fold together until there are no more dry clumps. Be careful not to over mix the batter!

  3. Layer the coffee cake:

    Add half of the pumpkin coffee cake batter to the prepared pan, then stop with half of the streusel topping. Add the remaining batter on top, followed by the remaining streusel topping.

  4. Bake the vegan pumpkin coffee cake.

    Once baked, you can make the easy two ingredient vegan glaze to go on top! Slice and serve!

how to make pumpkin coffee cake
how to make pumpkin coffee cake

Gluten free option:

To easily make this coffee cake gluten free, simply swap in gluten free 1:1 baking flour. I’ve made this recipe with Bob’s Red Mill in the blue bag, and it works great!

Pumpkin Coffee Cake FAQs

Can I make my own pumpkin spice blend?

If you don’t have pumpkin spice blend, you can absolutely make your own blend. I would recommend making your own versus just using all cinnamon. If you use all cinnamon, it will taste more like a classic coffee cake over a fall-inspired pumpkin crumb cake.

Can I use coconut oil in place of vegan butter?

You can use coconut oil instead of vegan butter. However, make sure to use triple refined coconut oil if you want to avoid a coconut taste in your coffee cake.

What can I top this pumpkin coffee cake with?

Simply whisk together powdered sugar and a few drops of dairy free milk for an easy glaze that takes this pumpkin coffee cake to a whole new level!

Why did my coffee cake come out gluey?

This happens when you’ve over-scooped the flour. I recommend using weighted measurements here, but if you don’t have a kitchen scale, definitely check out how to properly measure flour. When measuring flour, always spoon and level, rather than scoop!

drizzling glaze on coffee cake

You are just going to absolutely love this easy vegan pumpkin coffee cake! It’s the perfect vegan fall breakfast recipe that’s full of autumn’s best flavors!

Be sure to leave a rating and review if you’ve tried this recipe. And check out these other vegan pumpkin recipes for more inspiration!

slice of vegan pumpkin coffee cake

More vegan pumpkin recipes:

Best Ever Vegan Pumpkin Bread

Easy Vegan Pumpkin Pasta

Vegan Pumpkin Spice Cake

Best Vegan Pumpkin Pancakes

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

BEST Pumpkin Coffee Cake (Vegan!)

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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slice of vegan pumpkin coffee cake

Easy Vegan Pumpkin Coffee Cake (Gluten Free)

  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 16 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This super delicious, moist, and tender pumpkin coffee cake is full of all of autumn’s classic flavors, and just so easy to make! Perfect with a cup of coffee for a cozy fall breakfast, and undetectably vegan, eggless, dairy free, and refined sugar free!


Units Scale

Cinnamon Filling:

  • 100 grams granulated sugar or coconut sugar
  • 35 grams all purpose flour or gluten free 1:1 baking flour
  • 1 tbsp pumpkin spice blend
  • 75 grams vegan butter, melted

Vegan Pumpkin Coffee Cake:

  • 375 grams all-purpose flour
  • 200 grams granulated sugar or coconut sugar
  • 30 grams arrowroot starch
  • 1 tbsp pumpkin spice blend*
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 113 grams vegan butter, melted and cooled
  • 170 grams pumpkin puree, room temperature
  • 180 grams dairy free milk with 1 tsp apple cider vinegar, room temperature
  • 1 tbsp vanilla extract

Optional Topping:

  • 1 cup powdered sugar
  • 1 tbsp dairy free milk


  1. Please read through all instructions before beginning. 
  2. Prep: Preheat the oven to 350F. measure out all ingredients before beginning. Mix together the dairy free milk and apple cider vinegar and set aside. Prepare an 8″ springform pan by coating it in vegan butter or coconut oil, and lining the bottom with parchment paper. Set aside.
  3. Make the cinnamon filling & topping first: in a medium bowl, whisk together the sugar, flour, and pumpkin spice blend. Add in the melted vegan butter and whisk vigorously to combine until you get a sticky batter. Set aide.
  4. Make the pumpkin coffee cake batter: In a medium bowl, whisk together the flour, sugar, arrowroot starch, pumpkin spice blend, baking powder, and baking soda. Set aside. In a large bowl, whisk together the melted vegan butter, pumpkin puree, dairy free milk mixture, and vanilla extract. Add in the flour mixture and use a rubber spatula to fold together.
  5. Layer the coffee cake batter: pour half of the coffee cake batter into the prepared springform pan. Then sprinkle on top half of the cinnamon streusel topping. Spread the filling to the edges of the cake pan and so that it evenly coats the batter. Top with the remaining coffee cake batter, and then evenly sprinkle the cinnamon streusel on top.
  6. Bake the pumpkin coffee cake: Place the coffee cake into the oven to bake for 40 to 50 minutes, or until a toothpick comes out clean. Remove the coffee cake from the oven and cool for 10 minutes in the pan. Then use a clean butter knife, and run it along the edges of the pan to carefully release the coffee cake from the pan. Undo the buckle of the springform pan, and place the coffee cake onto a plate to serve.
  7. Slice and serve: If you’d like, you can top with the glaze by whisking together the powdered sugar and dairy free milk. Drizzle on top of the coffee cake, slice and serve!
  8. Storage: Store any leftover slices of vegan pumpkin coffee cake in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.


Gluten free: swap in an equal amount of gluten free 1:1 baking flour for all purpose flour.

Pumpkin spice blend: if you don’t have a blend of pumpkin spice, you can easily making one. Here is a great DIY pumpkin spice blend that I use often. 

Keywords: pumpkin coffee cake, vegan pumpkin coffee cake